Sushi Rolling – Jessie Patton-Levine (June 2008)

More pictures and sushi-rolling directions after the jump.

 

Sushi Rice Instructions

Making the Rice:

2 cups of rice

3 cups of water

1. Rinse the rice, about 3-4 times, until the water is more clear than milky.
2. Place rice and water in pot and soak the rice for 30 min.
3. Cover and heat rice and water under medium-high heat until boiling.  Leave it boiling for 3-5 minutes.
4. Lower the heat and simmer the rice for 8-10 minutes.
5. Remove from heat and let stand for 10 minutes.

TIP—Do not remove the lid to see what’s happening, instead listen for the water to boil.

Making the Vinegar Mixture:

4 Tbsp Rice Vinegar

2 Tbsp Sugar

½ tsp of salt

1. Place all ingredients in a small sauce pot.
2. Heat at low to medium heat until the sugar and salt dissolve into the vinegar
3. Remove from heat and set aside to cool

Final Instructions:

Traditionally the rice is placed in a bamboo tub that is shallow and wide. I used an old wooden salad bowl for the class, but you can also use a mixing bowl.  Something shallow is preferred.  Also have on hand a wooden spoon/paddle utensil.

If you are using a wooden bowl, sort of soak it a bit so the rice doesn’t stick.  If you are using a glass bowl wipe it down with water and/or vinegar.

1. Place all the rice in the bowl.
2. Take the vinegar mixture, over the rice, and pour a bit on the wooden spoon to coat it.
3. Use the spoon to slice through the rice in order to coat it with the vinegar.
4. Continue to pour the vinegar mixture a little at a time over the rice and fold it into the rice with the slicing motion.
5. The rice will get a shiny coat when coated properly with the vinegar.

Rice must be used the day you make it.  If you plan to use it later on from when you make it, place a damp cloth over the rice and leave it in a cool place.  DO NOT REFRIDGERATE.

***vinegrated water mixture for rolling is 1 cup water to 2 Tbsp rice vinegar